Tuesday, September 15, 2015


We had Hambone and Spotted Dick aka Dickie butchered two weeks ago about. Ended up with 330 total pounds of various pork products: bellies, jowls, ribs, chops, tenderloins, Boston butts, picnic shoulders, and hams.

So far, I've started one belly in brine for bacon along with the jowl. Made fresh Italian sausage, bratwurst, and breakfast sausage. Made smoked kielbasa this past weekend. 
Pork: it's what's for breakfast, lunch, AND dinner at our place.

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